Brown Butter Gnocchi With Asparagus & Peas is a warm and fresh skillet of pure joy. The crisp, green vegetables with soft and pillowy gnocchi are tossed with brown butter and crispy prosciutto. It’s the ideal spring meal that you won’t want to stop making over and over again!
From the asparagus and peas, to lemon and parmesan, each bowl of this gnocchi is a mixture of happiness.
The crispy prosciutto provides an added texture for the soft gnocchi.
Finally, there’s the brown butter sauce that brings it all together with richness and nutty notes.
You could make your own gnocchi but this dish really benefits from using a package of store bought - you'll find that they have less tendency to fall apart.
Brown Butter Gnocchi With Asparagus & Peas
1 package (16 oz) potato gnocchi
4 oz prosciutto, cut into thin strips
1/4 cup plus 2 Tbsp butter
2 tsp finely chopped garlic
1 Tbsp chopped fresh thyme leaves
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups sweet peas, fresh or frozen
1 lb asparagus, cut into 1” lengths
1 tsp fresh lemon juice
1/2 cup freshly grated Parmesan cheese
Heat a 12-inch cast iron skillet over medium-high heat. Add prosciutto to the skillet and cook until crispy, stirring occasionally, about 2 minutes.
Remove prosciutto from skillet and set aside.
Add 1/4 cup butter to the same skillet. Let over medium heat and continue to cook for about 2 to 3 minutes, stirring constantly.
Once the butter is brown and smells nutty, remove from heat to a small bowl.
Add remaining butter and melt. Add gnocchi and cook over medium heat in the skillet until browned, about 5 minutes.
Stir in garlic and thyme leaves, cooking until fragrant, about 1 minute.
Stir in salt, pepper, peas, and asparagus, along with half of the brown butter. Cook until vegetables are bright green and cooked through. This will take about 2 to 3 minutes.
Stir in remaining brown butter and lemon juice, cooking until fragrant, about 1 minute.
Stir in 1/4 cup parmesan cheese.
Serve immediately with remaining parmesan cheese.
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